I’ve had my eye on these Cheddar Biscuits for quite some time – if my delicious account is any indication, last November! – and I honestly don’t know why I’ve waited for veganmofo to make them. I mean, it’s such a simple recipe! And so easy to veganize, with just a few substitutions! Okay, so maybe it’s a wee bit messy – but deliciously so. And cheesy, too. If you’re to know one thing about me, it’s that I LOVE MY (VEGAN) CHEESE!

Interestingly enough, the best part of this recipe isn’t the cheese, but the garlic spread that goes on top. So tasty, y’all! I almost think that you could omit the cheese entirely and still produce a pretty tasty biscuit. I mean, Daiya is expensive, yo!

Because sixteen fist-sized biscuits aren’t carbtastic enough, I served them alongside a steaming pot of potato soup-slash-chowder. Carbs dipped in carbs and loaded with more carbs. That’s how I roll, people.

Directions

1. Preheat your oven to 400 degrees F.

2. In a large bowl, combine the biscuit mix, garlic powder and cheddar cheese. Add the soy milk and mix until well blended. If the batter is too thick, you can add a little extra milk – but you don’t want it to get too sticky! Likewise, if the batter’s on the sticky side, toss in a little more biscuit mix.

3. Drop balls of the dough onto a greased cookie sheet by the spoonful. Bake at 400 degrees F for ten minutes.

4. As the biscuits are baking, melt the margarine and combine with the oregano and garlic salt. Remove the biscuits from the oven and brush the margarine mix on top of each biscuit.

5. Bake for another five minutes, or until they’re lightly browned. Enjoy warm! Reheat in the toaster oven at 350 degrees for five minutes, or until warm.